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Cream of Potato Soup recipe

Tonight I made some cream of potato soup, adapted from a recipe I found at AllRecipes.com. Below is the recipe as I made it, along with some notes on possible modifications to make next time.

I served this to a group of friends tonight, and everyone seemed to enjoy it. The only possible adjustment I would make is to reduce the cayenne pepper for anyone who doesn’t like spicy foods.

6-8 servings.

2-3 tablespoons olive oil

1 teaspoon salt

2 cloves garlic, minced

1 medium yellow onion, chopped

1 large stick chopped celery

1 medium carrot chopped

2 tablespoons chopped fresh parsley

4 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 pint (2 cups) heavy whipping cream

1/2 cup whole milk

4 red potatoes, cut into 1/4-inch slices

2 teaspoons Worcestershire sauce

1 1/2 teaspoons mustard powder

1 pinch ground allspice

3/4 teaspoon celery seed

1/2 teaspoon dried thyme

1/2 teaspoon seasoning salt

2 tablespoons dry white wine

1/4 teaspoon ground cayenne pepper (I used 1/4 tsp, but the soup had a bit of a bite–which I like, but some people might prefer only 1/8 tsp)

1/4 teaspoon chicken bouillon powder

1-2 cups shredded cheese

1-2 cups fresh chives or green onions, chopped

Directions

Put the olive oil and salt in a large pot over low/medium heat.

Then chop the vegetables, and as they are ready, add them to the pot: Onion, garlic, carrot, celery, parsley. Saute until the onions are soft, but not brown.

Add the flour and cook, stirring for 2 minutes.

Add the broth slowly, stirring as you add.

Mix in remaining ingredients except the cheese and chives or green onions. Allow to simmer until potatoes are soft. Approximately 25-35 minutes. When potatoes are soft, lower heat to keep soup warm until ready to serve.